2. Wash the silt on the surface of white lotus root, cut off both ends, scrape off the epidermis and rinse;
3. Pour the medium-gluten flour, low-gluten flour and corn starch into the pot and stir well, then beat in 2 eggs and stir well. Finally, add an appropriate amount of water, add 2 grams of salt and stir well to make a batter without dry powder, neither too thick nor too thin, so that lotus root slices can stick to the batter and are not easy to drip.
4. Wash the three-fat and seven-lean pork, remove the fascia, cut it into small pieces, put it into a cooking machine and mash it, pour it into a basin, pour in 3 grams of soy sauce, cooking wine and salt, then add minced onion and ginger and sesame oil, stir it evenly with chopsticks and marinate for a while;
5, first take a white lotus root on the chopping board, first cut off the head with a knife, then cut a knife obliquely, don't cut it off, then cut it off with a knife, thus cutting a lotus root clip, and then cutting other lotus root slices in turn;
6. Take a lotus root clip, separate it from the middle by hand, put some meat in the middle of the lotus root slice with chopsticks, then let go of the lotus root slice and press it hard to make the two lotus roots stick together;
7. Put all the meat stuffing into a basin for later use, and pour peanut oil into the pot to heat it;
8. Take a few lotus root clips and put them in the batter, and clamp them with chopsticks so that both sides are stained with batter;
9. Put the lotus root clips into the oil pan one by one and fry them over medium heat. Be careful not to flip them when you first enter the pot to prevent the batter from falling off;
10. After frying until it is solidified, turn it over one by one with chopsticks. After frying until both sides are golden, remove the oil with a colander.